A tagine is the traditional Moroccan cooking vessel characterized by a broad, shallow base and a tall conical lid.
The vessel is also the source of the name for the slow-cooked stew prepared in it. The conical lid helps condensation circulate: steam rises, cools against the lid, and returns to the food, allowing ingredients to cook gently with relatively little added water.
Moroccan tagines may contain lamb, chicken, fish, vegetables, olives, preserved lemons, dried fruit, or combinations of these ingredients. The food is commonly seasoned with spices such as cumin, ginger, turmeric, cinnamon, and saffron.
Traditional tagines are made from earthenware, although modern versions may use glazed ceramics or metal. A tagine is different from a couscoussier, which is a perforated pot designed specifically for steaming couscous.